A deeply savoury soup to utilise an outdoor glut, make certain you caramelise your onions so they are really wealthy and tender
Diet and additional info
Butter is created when lactic-acidity producing bacteria are put into cream and churned to create an…
Essential olive oil
Most likely probably the most broadly-used oil in cooking, essential olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile as well as an essential component in numerous recipes. Indigenous to Asia…
Honey and syrups produced from concentrated juice were the first known sweeteners. Today,…
Gruyre is definitely an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Melt 50g butter with 1 tablespoons of essential olive oil inside a large heavy-based pan. Add 1kg halved and thinly sliced onions and fry using the lid on for ten mins until soft.
Sprinkle in 1 teaspoon sugar and prepare for 25 mins more, stirring frequently, until caramelised. The onions ought to be really golden, filled with flavour and soft when pinched involving the fingers. Be mindful for the finish to make sure that they don’t burn.
Add 4 thinly sliced garlic clove cloves for that final couple of mins from the onions’ cooking, then sprinkle by 50 percent tablespoons of plain flour and stir well.
Boost the heat and stirring while you progressively add 250ml dry white-colored wine, adopted by 1.3l hot strongly-flavoured beef stock. Cover and simmer for 15-20 mins.
For everyone, switch on the grill, and toast 4-8 slices French bread. Ladle the soup into heatproof bowls.
Place a slice or more of toast on the top from the bowls of soup, and put on 140g finely grated gruyre cheese. Grill until melted. Alternatively, you are able to complete the toasts underneath the grill, then serve them on the top.